Friday, November 18, 2011

Snack for the True Healthnut

Seriously, this recipe is for those people who want a healthy snack. It is not good enough to serve at a party so do not make it because your guests will not be happy with you. This was my second time to make roasted kale and I finally figured out the key to making the kale crispy. After you wash the kale, you have to make sure the kale leaves are completely dry before placing them in the oven. If they are not dry, your kale will turn out soggy and wilted. This is what happened the first time I made this recipe. Also if you do not like greens, you will not like this recipe.
1 bunch of kale
1-2 tbsp of olive oil
Kosher salt
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper or foil.
Wash the kale and dry thoroughly.
Peel kale from the stem into bite-size pieces.
After peeling the kale, blot dry with a paper towel. If you have a salad spinner, you can put the kale leaves in it to spin the water out of the kale.
I had so much kale that I put it on two baking sheets.
Drizzle olive oil over the kale leaves and use your hands to toss and coat the leaves.
Bake in the oven for 12-20 minutes. Check on the kale at 12 minutes and if the leaves are paper-thin and flaky, they are done! If not, leave them in for another few minutes. Make sure the kale does not burn and turn brown otherwise it will taste very bitter.
Season with kosher salt after you remove from the oven.
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